Pages

Thursday, January 18, 2007

The Best Seitan EVER!

Today I made seitan. It was the best seitan I have ever made! Iused a variation of the Native Foods Recipe. It makes a lot. This batch will probably last 2 weeks (but I am the only one in my house that eats it!)

Here it is, two beautiful seitan logs of yumminess:

Close up, it was good enough to eat by itself, but I still had some of Joanna's nooch sauce leftover, so I used it as a dipping sauce:

Seitan Broth:

10 cups water

2 cups soy sauce

10 cloves garlic (chopped in half)

5 whole bay leaves

3 two inch slices of fresh ginger (or one hand, chopped into chunks)

Seitan Dough:

1 cup vital wheat gluten flour

5 cups whole wheat flour

2.5 cups water

1/2 cup fresh chopped parsley

3 green onions, only the whites (finely chopped)

1 tsp garlic powder

1 tsp onion powder

1 tbsp fresh cracked pepper

cheesecloth

Directions:
Prepare broth, and place on stove, bring to simmer while preparing dough.
In a large mixing bowl mix the flours, slowly add water and form a stiff dough. Knead the dough about 70 times. I do it right in the bowl. Let rest 20 minutes.
After resting, take dough, in the bowl, to the sink and cover with water. Knead the dough until the water becomes milky, empty the bowl and repeat. Do this 10-12 times. By the 10th to 12th time, the dough will feel and look like the consistency of brains.
After the last rinse, add the onions, parsley, and spices. Mix thouroughly, by hand.
Divide dough into 2. Place 1 section of dough in the center of a large piece of cheesecloth and roll in tightly into a "log" shape. Tie the ends to secure. Repeat with the other piece.
Place both "logs"in the broth and simmer for 90 minutes.
Remove from broth and set on a plate to cool. Remove from cheesecloth. If the cheesecloth is sticking, run under some water, and it should come off easily. You can store it in the fridge (in foil) or in a plastic container. To keep it really moist, place some of the broth in the container.) Keeps in the fridge about two weeks, or indefinitely in the freezer.

I notice some pockets of white translucency (like fat in real meat) in the sliced seitan - is that from the whole wheat flour that perhaps wasn't washed off completely? Could that be the reason for the flour in the recipe... to mimick pockets of fat? I forgot to mention that the sliced seitan looks incredibly DELICIOUS!

Marty, Structure! I have made plenty of VWG only seitan recipes, that are baked, and they are fine, but to boil it for so long, without the structure the WW provides, it would be too stringy and gummy.Thanks,Joni

Share the Vegan Love!

2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni

secret animal derived ingredients to avoid

Albumin,Anchovies (duh),Shortening (can be animal or plant),Calcium Stearate,Carmine,Cochineal,Capric Acid,Casein,Clarifying Agent, aka fining agent,Diglycerides (can be animal or plant),Disodium inosinate (can be animal or plant),Emulsifiers, aka surfactants, wetting agents, surface acting agents (can be animal or plant) ,Flavor Enhancers such as disodium guanylate, MSG (can be animal or plant) ,Folic Acid (can be animal or plant) ,Gelatin (duh again) ,Glycerides, mono-,di-, and tri- (can be animal or plant),Glycerols or Glycerine (can be animal or plant) ,Isinglass (except Japanese isinglass which is made from agar),LactoseLactic Acid, (only if it's synthetic lactonitrile is it vegan),Lanolin,Lard (another duh),Lecithin (can be animal or plant) she notes commercially this is mostly made from soybeans, although it can be made from egg yolks ,Magnesium Stearate (can be animal or plant),Monoglycerides (can be animal or plant) ,Myristic Acid or Tetradecanoic Acid (can be animal or plant),Natural Flavorings (can be animal or plant) ,Oleic or Oleinic Acid ,Palmitic Acid (can be animal or plant) ,Pancreatin ,Pepsin,Propolis,Rennet ,Royal Jelly,Sodium Stearoyl Lactylate (can be animal or plant),Stearic Acid or Octadecanoic Acid ,Suet ,Tallow (Found in many WAX PAPERS, but not Reynold's),Vitamin A (can be animal or plant) ,Vitamin A2 (can be animal or plant),Vitamin D (can be animal or plant) ,Whey